|Preparation : 10 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 11 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||chicken stock cube
|200||ml single cream
|several sprigs fresh herbs, washed
|30||g ground pistachios|
|2||tbsp hazelnut oil|
|1||Remove and discard the cauliflower leaves. Place the shallots in the metal bowl|
with the cauliflower, butter, water, and stock cube; season to taste. Run the
CREAMED SOUP programme.
|2||At the end of the programme, add the cream through the opening. Restart|
the programme 30 seconds. Check the consistency and add a little more cream if
the soup is too thick.
|3||Serve the cream of cauliflower soup in deep bowls, garnished with fresh herbs,|
ground pistachios and hazelnut oil.
Great recipe! Whole family loved it. I added button mushroom towards the end. One of my children kept on begging to finish it. :)
This is my favourite recipe so far. I threw the herbs into the bowl. Obviously it affects the colour... But the flavour is beautiful. I ditched the pistachios and hazelnut oil. Just too easy.
Easy and yummy soup. I used double cream and add some Parmesan cheese.
Lovely, and just too easy. Was just making it for a quick lunch so didn't do the lo eater but did add a dash of truffle oil at the end.
Great recipe. Only thing I added was a very light pinch of tumeric to give it a better color. Otherwise it was super!